Thai Rice Turkey Salad Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides.
• In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

Steps:

• Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes. , Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F., While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside. , Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside., Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well., Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.

Steps:

• Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.

Steps:

• Prepare rice according to pkg.
• directions spread the rice in a shallow baking pan and place it in the freezer for 10 minutes to chill slightly.
• Meanwhile, place the water, broth, ginger, and garlic in a medium skillet.
• Bring to a boil over high heat.
• Reduce the heat to low, cover and simmer to 5 minutes.
• Add the turkey, cover, and cook, stirring frequently for 4 minutes or until the turkey is no longer pink.
• Using a slotted spoon, remove the turkey to a plate; cover losely with waxed paper to keep it moist.
• Increase the heat to high and return the broth to a boil.
• Boil for 6 minutes, or until the broth is thickened and reduced to about 1/4 cup.
• In a large bowl, whisk together the peanut butter, lime juice, honey and salt.
• Whisk in the broth and continue whisking until smooth, add a few drops of hot water if the mixute becomes too thick.
• Add the rice, turkey and any juices, cabbage, pepper, onion and mint.
• Toss to coat well.
• Arrange the spinach or kale on a platter.
• Mount the salad in the center and sprinkle with the peanuts.